Breakfast is the most important meal of the day. Sometimes it’s hard to get everyone to eat as they start their busy day, and that’s where my Peaches and Cream Breakfast Cake can help out.

Making breakfast easy for your family is key to making sure that they start the day off. Friendship Dairies cottage cheese fuels your day, but it also helps fuel whatever it is you’re into – those things you do that make you uniquely you. Whether you fancy high-intensity cardio, yoga, crafts, playing with the kids, hiking, singing, gardening, or even skydiving, protein-packed Friendship Dairies cottage cheese gives you the energy to do all the things you love.

Let’s start by getting our ingredients together (aka mise en place).

In no time at all your peaches and cream breakfast cake will be out of the oven and ready to serve.

You can also make it the night before so it’s ready for the early risers in your household.

Print

Peaches and Cream Breakfast Cake

I love how easy it is to make this peaches and cream breakfast cake. The addition of cottage cheese makes it extra moist and helps keep down the calories.

Author: Chef Dennis Littley

Nutrition Facts

Peaches and Cream Breakfast Cake

Amount Per Serving

Calories 250Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 6g30%

Cholesterol 90mg30%

Sodium 351mg15%

Potassium 180mg5%

Total Carbohydrates 26g9%

Sugars 16g

Protein 9g18%

Vitamin A10%

Vitamin C2.3%

Calcium9.7%

Iron5.3%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast

Cuisine: American

Prep Time: 10mins

Cook Time: 50mins

Total Time: 1hr

Servings: 8

Calories: 250kcal

Ingredients

3large eggs

1/2cup+ 1 tablespoon sugar

6tablespoonsmelted butter

1cupsmall curd cottage cheese

1cuplow-fat greek yogurt

1teaspoonvanilla extract

3/4cupall-purpose flour

1/2teaspoonsalt

1 1/4teaspoonsbaking powder

1 1/2cupssliced peachesfresh or frozen

Instructions

Preheat the oven to 350°F. Lightly grease an 8" springform pan

Beat together the eggs and sugar until smooth.

Add the melted butter, cottage cheese, yogurt and vanilla, beating until well combined.

Add the flour, salt, and baking powder, stirring or beating gently to combine.

Pour the batter into the pan, and place the peaches evenly over the top.

Bake the cake for about 50 minutes until a tester inserted into the center comes out clean.

Remove the cake from the oven and let it rest at room temperature for 30 minutes, to firm up.

The cake didn’t last long enough to freeze but it should be okay frozen. It is a moister cake so it may get a little moister and looser when it thaws. It certainly would be worth a try to have them ready in the freezer.

Subscribefor FREE and get every recipe delivered fresh!

Join our mailing list to receive the latest news and updates as well as every recipe for FREE. We promise to only send out emails when new recipes and content go live - so you are sure to never miss a delicious new post or video from Chef Dennis!